Apparatus and method for spraying liquid food flavorings on food products

ABSTRACT

A spray pump produces an atomized fine mist spray of liquid smoke, soy sauce or other liquid food flavoring evenly distributed in a thin layer over an entire surface of food to flavor the food. It is filtered and diluted, if necessary, to a viscosity and liquidity to deposit a thin layer evenly distributed over the entire outer surface of food items prior to cooking for uniform flavoring. The spray pump may be manufactured with a threaded cap and non-breakable plastic bottle, or a rubberized or threaded cap without a bottle for removably attaching the spray pump to an existing bottle of commercially available liquid food flavoring.

CROSS-REFERENCE TO RELATED APPLICATIONS

Not Applicable.

STATEMENT REGARDING FEDERALLY SPONSORED RESEARCH OR DEVELOPMENT

Not Applicable.

THE NAMES OF THE PARTIES TO A JOINT RESEARCH OR DEVELOPMENT

Not Applicable.

BACKGROUND OF THE INVENTION

1. Field of the Invention

The present invention relates to applying liquid food flavorings to food and in particular to a spray pump device and method of using a spray pump device for producing an atomized fine mist spray of liquid smoke, soy sauce or other liquid food flavorings diluted or concentrated if necessary, to a viscosity and liquidity to deposit a thin layer evenly distributed over an entire outer surface of food items prior to cooking for uniform flavoring.

2. Description of Related Art including Information Disclosed Under 37 CFR 1.97 and 1.98

Currently, liquid smoke, soy sauce and other food flavorings are poured from a bottle and spreads unevenly over the food. This method does not always cover all the food or is too strong in areas where it does cover the food.

Prior art devices do not adequately address the problem of spreading a very thin layer of liquid flavoring of the desired consistency over the entire surface of the food to impart the desired flavor to each bite of the food.

Prior art U.S. Patent Application #20050008742, published Jan. 13, 2005 by Griesbach, is for a method of providing grill marks on a foodstuff. A food colorant is applied to a surface of a foodstuff in a predetermined pattern. The pattern typically is undetectable until the foodstuff is heated or cooked, at which time the pattern is observable as esthetically pleasing grill marks. In some embodiments, the grill marks also impart a flavor to the heated or cooked foodstuff. In some embodiments, the food colorant contains food flavoring agents that impart a food flavor, e.g., a grill or smoke flavor, to the foodstuff in addition to grill marks.

Prior art U.S. Patent Application #20040202756, published Oct. 14, 2004 by Holzschuh, provides a process for the preparation of smoked products such as fish, meat, pork products and the like comprises at least one step of flavoring which gives a smoked flavor to the food product and at least one step of coloring, independent from the flavoring step, which gives a supplemental color or a particular supplemental nuance to the food product, in particular by reinforcing the color previously obtained. The invention also relates to an apparatus for the practice of the process and the smoked food products thus obtained.

Prior art U.S. Patent Application #20030035871, published Feb. 20, 2003 by Topps, shows an additive delivery system for applying additives to a food product on a rollstock machine. The rollstock machine has a forming film formed into at least one cavity with each cavity receiving a food product. The additive delivery system comprises a first additive delivery device secured to the rollstock machine and a second additive delivery device secured to the rollstock machine with the second additive delivery device being spaced from the first additive delivery device. At least one first nozzle is formed in the first additive delivery device for delivering at least one additive into at least one of the cavities prior to each cavity receiving a food product and at least one second nozzle is formed in the second additive delivery device for delivering at least one additive onto the food product within the cavity. The additive is selected from the group consisting of coloring, flavoring, liquid smoke, and seasonings.

Prior art U.S. Patent Application #20020122869, published Sep. 5, 2002 by Lilley, claims a pre-serving additive of aroma and flavor enhancers for pet food that is made of edible products but will not add any measurable unwanted food value. When applied immediately prior to serving, it produces an attractive, lingering aroma and/or aromas to attract the animal to the pet food. The concentrated flavor and/or flavors enhance the palatability of the pet food. The pet food additive is sprayed or misted just prior to serving, with a mechanical spray device or an aerosol spray can.

Prior art U.S. Patent Application #20020117552, published Aug. 29, 2002 by Traylor, describes a snap-on sprayer assembly for spraying sweetened compositions. A method of assembling a sprayer is shown which includes the steps of providing a bottle, providing a sprayer assembly including a nozzle, pump assembly, and overcap, placing the sprayer assembly on the bottle, and pushing down on the overcap. A sprayer apparatus includes a sprayer assembly including a nozzle, pump assembly, and overcap, and means on the sprayer assembly for connecting the sprayer assembly to a bottle. The bottle advantageously has a diameter of about 13 mm. Preferably, the sprayer assembly snaps onto the bottle. The sprayer apparatus can be used to deliver a liquid composition including sucralose and flavoring agent(s).

Prior art U.S. Patent Application #20050074526, published Apr. 7, 2005 by Pearce, discloses methods and substances for a consumer to individually flavor his own dairy dessert, such as ice cream, frozen yogurt and cheesecake, by adding flavorful and tasty spray or liquid thereto.

Prior art U.S. Patent Application #20050074525, published Apr. 7, 2005 by Pearce, indicates methods and substances for a consumer to flavor breakfast breads, such as toast, English muffins, waffles, French toast, and pancakes, in his own home or in a restaurant by adding liquid drops or spray to the breakfast breads.

Prior art U.S. Patent Application #20050100639, published May 12, 2005 by Pearce, puts forth methods and substances for a consumer to create his own tasty beverage using a beverage base and flavorful drops. The drops may be delivered using a spray pump bottle.

Prior art U.S. Pat. No. 5,570,840, issued Nov. 5, 1996 to Gettinger, is for hand-held, hand-powered spraying devices for use with cooking oil having herbs and other flavoring agents, for example. The improvement provides the ability to spray viscous fluids in an even consistent spray without the use of propellants or outside compressed air or power sources. The spraying apparatus are constructed to provide air delivery to a nozzle assembly, followed by combined air and liquid delivery, followed by air delivery after cessation of liquid delivery, all with a single stroke of a single trigger. One particular apparatus provided is a trigger sprayer which utilizes the compression of dual chambers with a single trigger stroke, and another apparatus is a compression sprayer which utilizes a hand pump and a single container for holding air and liquid. Additionally, a combination pour spout trigger sprayer device is provided.

Prior art U.S. Pat. No. 5,455,055 issued Oct. 3, 1995 and U.S. Pat. No. 5,650,185 issued Jul. 22, 1997 to Stoltz, show a non-aerosol, uniform spray dispersion system for oil-based products. By providing a liquid, vegetable oil-based formulation incorporating a particular flavoring, concentrate or blending agent and placing the formulation in a vessel on which a high pressure, non-throttling pump is attached, a unique, reliable dispensing system is achieved which repeatedly and consistently dispenses the formulation in a wide, uniformly dispersed spray. Preferably, the high pressure pump provides a delivery pressure between about 90 and 110 psig, thereby assuring that the moderate viscosity formulation is dispersed in the desired spray pattern. In addition, the formulation preferably incorporates pure grain ethyl alcohol in addition to vegetable oil and the desired blending agent, concentrate or flavoring. By employing this invention, a dispensing system is achieved, providing a dependable, repeatable, wide, uniformly dispersed spray for a wide variety of products, including non-stick cooking release sprays, salad dressing sprays, food taste or flavor enhancing sprays, cooking sprays and pet or animal food enhancing or attracting sprays.

Prior art U.S. Pat. No. 5,642,860, issued Jul. 1, 1997 to Bush, claims a hand holdable pump sprayer for dispensing relatively viscous or solids laden liquids. This spray delivery system includes a container adapted to house the liquid. A manually actuated pump device is mounted on the container. The pump device including an inlet passage, a pump chamber, and a discharge passage having a distal end connected in liquid communication so that the liquid is pumped from within the container, through the inlet passage, into the pump chamber and through the discharge passage upon manual actuation of the pump device. A slotted spray nozzle including a housing having an inlet side and an exit side is also included. The housing having an internal recess through the inlet side that terminates in an elongated orifice at the exit side. The internal recess being attached in liquid communication to the distal end of the discharge passage such that the liquid passing through the discharge passage flows through the slotted spray nozzle and converges toward the elongated orifice. The liquid is dispensed therefrom in a dispersed spray. The slotted spray nozzle can be made of a rigid material or an elastomeric material. A fan shaped dispersed spray pattern is generated when the nozzle is made using a rigid material, however, when an elastomeric material is utilized, the nozzle is capable of ejecting particles larger than the smallest dimension of the elongated orifice, thereby substantially reducing the likelihood of clogging. Several versions of the spray delivery system are illustrated, including a trigger operated sprayer and a reciprocating finger pump. The spray delivery system may be used with liquids that include, but are not limited to: cooking oils, pan coatings, flavored oils, liquid flavor enhancers, mouthwashes, dyes, hair sprays, lubricating oils, liquid soaps, cleaning solutions, laundry detergents, dishwashing detergents, pre-treaters, hard surface cleaners, paints, polishes, window cleaners, cosmetics, rust preventatives, surface coatings, and the like.

Prior art U.S. Pat. No. 6,379,727, issued Apr. 30, 2002 to Addy, discloses a variety flavoring system for pet food products comprising a multiplicity of individually packaged flavor additives, of different flavors, each suitable for convenient topical application to a base pet food product. The system provides the user with a choice of flavors to serve to a pet at an individual feeding and a convenient means to vary the flavor diet of the pet. Each individually packaged flavor additive comprises a mixture in powdered form, of maltodextrin, tricalcium phosphate, and an oleoresin flavorant. For the convenience of the user, each flavor may be separately packaged in a disposable shaker. Alternatively, the flavor additives may be dissolved, dispersed or composed within a liquid medium and provided in a suitable container for spraying onto the surface of the pet food.

What is needed is a pump and nozzle on a cap which secures to existing bottles of liquid smoke, soy sauce and other liquid food flavorings and a pump and nozzle on a manufactured cap and non-breakable plastic bottle for use with a properly diluted or concentrated quantity of liquid smoke, soy sauce and other liquid food flavorings to produce an atomized fine mist spray of liquid smoke, soy sauce or other liquid food flavoring focused on a food item to deposit a thin layer of liquid food flavoring evenly distributed over an entire outer surface of the food item to flavor the food item with a desired intensity of flavor prior to cooking the food item.

BRIEF SUMMARY OF THE INVENTION

An object of the present invention is to provide a pump and nozzle on a cap which secures to existing bottles of liquid smoke and other liquid food flavorings and a pump and nozzle on a manufactured cap and non-breakable plastic bottle for use with a properly diluted or concentrated quantity of liquid smoke, soy sauce and other liquid food flavorings to produce an atomized fine mist spray of liquid smoke, Soy Sauce or other liquid food flavoring focused on a food item to deposit a thin layer of liquid food flavoring evenly distributed over an entire outer surface of the food item to flavor the food item with a desired intensity of flavor prior to cooking the food item.

Another object of the present invention is to provide, through liquid dilution or concentration when necessary, the exact combination of viscosity and liquid content of the liquid smoke, soy sauce or other liquid food flavoring in conjunction with the pump and nozzle to produce the even distribution of the flavoring over the entire surface of the food evenly distributed for the same desired flavor over the entire food.

In brief, a non-aerosol spray top comprises a connector attachable with a secure air-tight fit onto a commercially available bottle top of a bottle of liquid smoke, soy sauce or other liquid food flavoring or on a manufactured non-breakable bottle compatible with the spray top connector for spraying liquid smoke, soy sauce or other liquid food flavoring. A horizontal spray nozzle is secured to the connector and a spray pump communicates with the spray nozzle. The spray pump comprises preferably a manual means to activate the pump and an elongated conduit extending downwardly into a quantity of liquid food flavoring in the bottle through which conduit the liquid smoke, Soy Sauce or other food flavoring is pumped to the nozzle.

The present invention is a non aerosol spray nozzle with a non breakable bottle for spraying a thin layer in the right concentration of liquid and right spray mist dispersal method for applying liquid smoke, soy sauce and other liquid food flavorings to completely cover the food with just the right amount of liquid food flavoring to impart the desired flavor to the food. Spraying allows complete coverage with a very thin layer for just the right taste in every bite.

The pump and spray nozzle are specifically configured to produce an atomized fine mist spray of liquid smoke, soy sauce or other liquid food flavoring focused on one or more food items to deposit a thin layer of liquid smoke, soy sauce or other liquid food flavoring evenly distributed over an entire outer surface of the food item(s).

The pump and nozzle are configured to work with a quantity of liquid smoke, soy sauce or other liquid food flavoring having a viscosity and liquidity for spraying the liquid food flavoring in a directed atomized mist to create a smooth thin layer of liquid food flavoring on the food item(s) to flavor the food item(s) with a desired intensity of flavor prior to cooking the food item(s).

The connector comprises either a cap which has a diameter and thread pattern configured to mate with a threaded top opening on a commercially available bottle of liquid smoke, soy sauce or other liquid food flavoring or a resilient cap, fabricated of a rubberized substance having a diameter and resilience to fit with a tight friction air-tight fit over a wide variety of sizes and shapes of bottles of liquid smoke, Soy Sauce or other food flavorings.

A quantity of liquid may be mixed with the liquid smoke, soy sauce or other liquid food flavoring as needed to provide a quantity of liquid food flavoring of a viscosity and liquid content that produces in conjunction with the pump and nozzle a fine mist atomized spray of liquid smoke, soy sauce or other liquid food flavoring distributed evenly over an entire surface of the food item(s).

For covering larger areas of food, the pump and nozzle may comprise a trigger type pump with an adjustable nozzle to vary the amount of spray for the size of the surface area on the food to be sprayed.

Some of the concentrated types of liquid smoke and most other liquid food flavorings, such as soy sauce, Worcestershire sauce, teriyaki sauce, and hot sauces must be filtered and diluted with liquid to a viscosity and liquid content to be used with the pump and nozzle to produce the atomized fine mist spray of liquid flavoring to be evenly distributed over an entire outer surface of the food item(s).

An advantage of the present invention is that it produces a desired flavor in a food evenly distributed over the entire quantity of food without missing portions of the food and without concentrating too much flavoring on any parts of the food.

Another advantage of the present invention is that it may be used with the commercially available bottles of food flavorings.

A further advantage of the present invention is that it provides even food flavoring distribution without the messy drips commonly formed on the exterior of the bottle when liquid flavoring is poured directly from a bottle.

BRIEF DESCRIPTION OF THE SEVERAL VIEWS OF THE DRAWINGS

These and other details of my invention will be described in connection with the accompanying drawings, which are furnished only by way of illustration and not in limitation of the invention, and in which drawings:

FIG. 1 is an elevational view of a commercially available liquid smoke, soy sauce or other food flavorings bottle having the cap and pump of the present invention mounted thereon and showing a fine atomized spray of liquid food flavoring spread in a thin even layer over a top surface of a food item;

FIG. 2 is a perspective view in partial section of an adjustable nozzle trigger pump sprayer of the present invention with a threaded cap for matching the threads on the liquid smoke, soy sauce or other food flavoring bottle of FIG. 1;

FIG. 3 is a perspective view in partial section of a push pump sprayer of the present invention with a threaded cap for matching the threads on the liquid smoke, soy sauce or other food flavoring bottle of FIG. 1;

FIG. 4 is an elevational view of another commercially available liquid food flavoring bottle, different from that of FIG. 1, having a universally fitting resilient cap and pump of the present invention mounted thereon and showing a fine atomized spray of liquid food flavoring spread in a thin even layer over a top surface of a food item;

FIG. 5 is a perspective view in partial section of an adjustable nozzle trigger pump sprayer of the present invention with a universally fitting resilient cap of the present invention for fitting any of a variety of sizes and shapes of liquid smoke, soy sauce or other food flavoring bottles;

FIG. 6 is a perspective view in partial section of a push pump sprayer of the present invention with a universally fitting resilient cap of the present invention for fitting any of a variety of sizes and shapes of liquid smoke, soy sauce or other food flavoring bottles;

FIG. 7 is a combined spray pump and plastic bottle of the present invention and showing a fine atomized spray of liquid food flavoring spread in a thin even layer over a top surface of a food item;

FIG. 8 is a perspective view in partial section of an adjustable nozzle trigger pump sprayer of the present invention with a threaded cap for matching the threads on the plastic liquid smoke bottle of the present invention of FIG. 7;

FIG. 9 is a perspective view in partial section of a push pump sprayer of the present invention with a threaded cap for matching the threads on the plastic liquid smoke, Soy Sauce or other food flavoring bottle of the present invention of FIG. 7.

DETAILED DESCRIPTION OF THE INVENTION

In FIGS. 1-9, a sprayer device 20A, 20B, and 20C is used for spraying a thin even layer 30A of liquid smoke 30, Soy Sauce 30 or other liquid food flavorings 30 uniformly onto food 50.

The device comprises a spray top 20A, 20B, and 20C having a connector 23A or 23C attachable with a secure air-tight fit onto a bottle top of a bottle of liquid smoke, Soy sauce or other liquid food flavoring 40A, 40B, and 40C. The spray top 20A, 20B, and 20C also comprises a horizontal spray nozzle 22A or 22B secured to the connector 23A or 23C and a spray pump 21A or 21B communicating with the spray nozzle 22A or 22B. The spray pump 21A or 21B comprises a means to activate the pump 21A or 21B manually and an elongated conduit 24 extending downwardly into a quantity of liquid food flavoring 30 in the bottle 40A, 40B, and 40C of liquid smoke 30, soy sauce 30 or other liquid food flavoring 30.

The liquid food flavoring 30 is pumped into a conduit opening 26 and through the conduit 24 to the nozzle 22A or 22B. The pump 21A or 21B and spray nozzle 22A or 22B are configured to produce an atomized fine mist spray 25 of liquid smoke 30, soy sauce 30 or other food flavoring 30 focused on a food item 50 to deposit a thin layer 30A of liquid food flavoring 30 evenly distributed over an entire outer surface of the food item(s) 50, as shown in FIGS. 1, 4 and 7. The pump 21A or 21B and nozzle 22A or 22B are configured to work with a quantity of liquid smoke 30, Soy Sauce 30 or other liquid food flavorings 30 having a viscosity and liquidity for spraying the liquid food flavoring 30 in a directed atomized mist 25 to create a smooth thin layer 30A of liquid smoke 30, soy sauce or other liquid food flavoring on the food item(s) 50 to flavor it with the desired intensity of flavor prior to cooking, without missing portions of the food 50 and without concentrating too much flavoring on any parts of the food 50.

A quantity of liquid is mixed with the liquid smoke 30, soy sauce 30 or other liquid food flavoring 30 when necessary to provide a quantity of liquid food flavoring 30 of a viscosity and liquid content that produces in conjunction with the pump 21A or 21B and nozzle 22A or 22B a fine mist atomized spray 25 of liquid smoke 30, soy sauce or other liquid food flavoring distributed in a thin layer 30A evenly over an entire surface of the food item(s) 50. The solution of liquid food flavoring 30 is filtered and diluted with liquid, such as purified water when required. This brings the liquid food flavoring 30 to a viscosity and liquid content to be used alternately with the pump 21A or 21B and nozzle 22A or 22B to produce an atomized fine mist spray 25 of liquid food flavoring 30 focused on the food item(s) 50, so that a thin layer 30A of liquid food flavoring 30 may be evenly distributed over an entire outer surface of the food item(s) 50, as in FIGS. 1, 4 and 7. The liquid food flavoring 30 may include a liquid flavoring 30 taken from the list of liquid smoke, soy sauce, Worcestershire sauce, teriyaki sauce, and hot sauce or other liquid food flavorings.

In FIGS. 1-3, the connector of the device 20A comprises a cap 23A having a diameter and thread pattern 27 configured to mate with a threaded top opening on a bottle 40A of liquid smoke, soy sauce or other liquid food flavoring 30.

In FIGS. 4-6, the connector of the device 20B comprises a resilient cap 23C having a diameter and resilience to fit with a tight friction air-tight fit over a wide variety of sizes and shapes of bottles 40B containing liquid smoke, soy sauce or other liquid food flavorings 30. The rubberized cap 23C has a thin resilient cylindrical wall 18 and resilient annular lips 17 and 19 extending inwardly from a top and bottom portions of the cylindrical wall 18 for gripping tops of liquid food flavoring bottles 40B of a variety of sizes and shapes.

In FIGS. 7-9, the device 20C comprises a spray nozzle device 20C in combination with a plastic bottle 40C for containing the liquid smoke 30, soy sauce 30 or other liquid food flavoring 30 to prevent breakage if dropped, the plastic bottle 40C structured to fit with the spray top 20C and work with the pump 21A or 21B and nozzle 22A or 22B to produce the atomized fine mist spray 25 of liquid food flavoring 30 focused on one or more food items 50 to deposit a thin layer 30A of liquid smoke 30, soy sauce or other liquid food flavoring evenly distributed over an entire outer surface of the food item(s) 50.

In FIGS. 2, 5 and 8, the pump 21B and nozzle 22B comprise a trigger type pump 21B with an adjustable nozzle 22B to vary the amount of spray 25 for the size of the surface area on the food 50 to be sprayed. A narrow spray pattern with is illustrated by arrows A, and a wide spray pattern is indicated by arrows B.

In use, a user would affix the spray pump 20A or 20B to an existing commercially available bottle 40A or 40B of liquid smoke 30, Soy Sauce 30 or other liquid food favoring 30. Liquid smoke 30, soy sauce 30 or other liquid food flavorings 30 are sold in bottles 40A or 40B that usually contain around 4 oz. of liquid 30 and have different diameter openings, generally from ¾″ to approximately 1″.

Most existing food flavoring bottles 40A have threaded openings. In FIGS. 1-3, a spray pump device 20A is provided which has a connector cap 23A with threads, which the user can removably thread onto the threads of the bottle 40A opening.

In FIGS. 4-6, a spray pump device 20B is provided that has a resilient rubber connector cap 23C to fit any of a variety of sizes of bottle tops. The user would snap the rubber cap 23C down over the opening of the bottle 40B with a tight friction air-tight fit, as in FIG. 4. The spray pump device 20B can be used with a variety of bottle opening diameters due to the resilient nature of the rubber cap 23C.

The spray pump device 20C, shown in FIG. 7, is manufactured with its own bottle 40C. The bottle 40C is preferably about 7½″ tall and 1½″ around. The bottle 40C would be made of plastic so it would not break if dropped out by the grill. The size of the spray bottle 40C would increase if needed for a larger trigger style bottle for larger uses.

The user filters and dilutes a liquid food flavoring 30 with a liquid if necessary, such as purified water, to a viscosity and liquid content so that the liquid flavoring 30 can be pumped through the nozzle 22A or 22B to produce an atomized fine mist spray 25 of liquid food flavoring 30 focused on the food item(s) 50. The thinning of the liquid smoke 30, soy sauce 30 or other liquid food flavoring 30 allows the user to deposit a thin layer 30A of liquid food flavoring 30 evenly distributed over an entire outer surface of the food item(s) 50.

In FIGS. 2, 5 and 8, an adjustable nozzle 22B is shown that a user may twist to vary the width of the spray pattern 25 for the size of the surface area on the food 50 to be sprayed. A narrow spray pattern with is illustrated by arrows A, and a wide spray pattern is indicated by arrows B.

In practice, a method for spraying a thin even layer of liquid smoke, soy sauce or other liquid food flavorings onto food using a sprayer device comprises a series of steps.

The first step comprises providing a quantity of liquid smoke, soy sauce or other liquid food flavoring diluted if necessary to have a viscosity and liquidity for spraying the liquid smoke, soy sauce or other liquid food flavoring and pouring the quantity into a bottle for holding such liquid smoke, soy sauce or liquid food flavoring;

The second step comprises attaching a spray top to the bottle, the spray top having a connector attachable with a secure air-tight fit onto a top of the bottle of liquid smoke, soy sauce or other liquid food flavoring;

The third step comprises pumping and spraying the liquid smoke, soy sauce or other liquid food flavoring using a horizontal spray nozzle secured to the connector of the spray top, a spray pump communicating with the spray nozzle, the spray pump comprising a means to activate the pump manually and an elongated conduit extending downwardly into the quantity of liquid food flavoring in the bottle of liquid smoke, soy sauce or other liquid food flavoring through which conduit the liquid food flavoring is pumped to the spray nozzle to produce an atomized fine mist spray of liquid smoke, soy sauce or other liquid food flavoring focused on at least one food item to deposit a thin layer of liquid food flavoring evenly distributed over an entire outer surface of the at least one food item, in a directed atomized mist to create a smooth thin layer of liquid food flavoring on the at least one food item to flavor the at least one food item with a desired intensity of flavor prior to cooking the at least one food item without missing portions of the at least one food item and without concentrating too much liquid food flavoring in any parts of the at least one food item.

The method wherein the step of attaching the connector to the bottle comprises threading the connector onto the top of the bottle, the connector comprising a cap having a diameter and thread pattern configured to mate with a threaded top opening on a bottle of liquid smoke, soy sauce or other liquid food flavorings.

The method further comprises the step of attaching the connector cap to any one of a wide variety of sizes and shapes of bottles, the connector comprising a resilient cap having a diameter and resilience to fit with a tight friction air-tight fit over a wide variety of sizes and shapes of bottles of liquid food flavorings.

The method wherein the connector comprises a rubberized cap having a thin resilient cylindrical wall and resilient annular lips extending inwardly from a top and bottom portions of the cylindrical wall for gripping tops of liquid food flavoring bottles of a variety of sizes and shapes, and the step of attaching the connector cap to the top of the bottle comprises stretching the over the top of the bottle with a tight friction fit.

The method further comprises the step of adding a quantity of liquid mixed with the liquid smoke, soy sauce or other liquid food flavoring to provide a quantity of liquid food flavoring of a viscosity and liquid content that produces in conjunction with the pump and nozzle a fine mist atomized spray of liquid smoke, soy sauce or other liquid food flavoring distributed evenly over an entire surface of the at least one food item.

The method further comprising the step of providing a manufactured plastic bottle for containing the liquid smoke, soy sauce or other liquid food flavoring to prevent breakage if dropped, the plastic bottle structured to fit with the spray top and work with the pump and nozzle to produce the atomized fine mist spray of liquid food flavoring focused on at least one food item to deposit a thin layer of liquid smoke, soy sauce or other liquid food flavorings evenly distributed over an entire outer surface of the at least one food item.

The method, wherein the pump and nozzle comprise a trigger type pump with an adjustable nozzle to vary the amount of spray for the size of the surface area on the food to be sprayed, and the method further comprises the step of adjusting the adjustable nozzle to a desired fine mist spray configuration prior to the step of spraying.

The method further comprises the step of filtering and diluting a solution of liquid food flavoring with a liquid to a viscosity and liquid content to be used alternately with the pump and nozzle to produce an atomized fine mist spray of liquid food flavoring focused on at least one food item to deposit a thin layer of liquid food flavoring evenly distributed over an entire outer surface of the at least one food item, the liquid food flavoring including a liquid food flavoring taken from the list of liquid smoke, soy sauce, Worcestershire sauce, teriyaki sauce, and hot sauces.

It is understood that the preceding description is given merely by way of illustration and not in limitation of the invention and that various modifications may be made thereto without departing from the spirit of the invention as claimed. 

1. A sprayer device for spraying a thin even layer of liquid smoke, soy sauce or other liquid food flavorings onto food, the device comprising: a spray top comprising a connector attachable with a secure air-tight fit onto a bottle top of a bottle of liquid smoke, soy sauce or other liquid food flavoring a horizontal spray nozzle secured to the connector, a spray pump communicating with the spray nozzle, the spray pump comprising a means to activate the pump manually and an elongated conduit extending downwardly into a quantity of liquid food flavoring in the bottle of liquid smoke, soy sauce or other liquid food flavoring through which conduit the liquid food flavoring is pumped to the nozzle, the pump and spray nozzle configured to produce an atomized fine mist spray of liquid smoke, soy sauce or other liquid food flavoring focused on at least one food item to deposit a thin layer of liquid food flavoring evenly distributed over an entire outer surface of the at least one food item, the pump and nozzle configured to work with a quantity of liquid food flavoring having a viscosity and liquidity for spraying the liquid smoke, soy sauce or other liquid food flavoring in a directed atomized mist to create a smooth thin layer of liquid food flavoring on the at least one food item to flavor the at least one food item with a desired intensity of flavor prior to cooking the at least one food item without missing portions of the at least one food item and without concentrating too much liquid food flavoring in any parts of the at least one food item.
 2. The device of claim 1 wherein the connector comprises a cap having a diameter and thread pattern configured to mate with a threaded top opening on a bottle of liquid smoke, soy sauce or other liquid food flavorings.
 3. The device of claim 1 wherein the connector comprises a resilient cap having a diameter and resilience to fit with a tight friction air-tight fit over a wide variety of sizes and shapes of bottles of liquid food flavorings.
 4. The device of claim 3 wherein the connector comprises a rubberized cap having a thin resilient cylindrical wall and resilient annular lips extending inwardly from a top and bottom portions of the cylindrical wall for gripping tops of liquid food flavoring bottles of a variety of sizes and shapes.
 5. The device of claim 1 further comprising a quantity of liquid mixed with the liquid smoke, soy sauce or other liquid food flavoring to provide a quantity of liquid food flavoring of a viscosity and liquid content that produces in conjunction with the pump and nozzle a fine mist atomized spray of liquid smoke, soy sauce or other liquid food flavoring distributed evenly over an entire surface of the at least one food item.
 6. The device of claim 1 further comprising a plastic bottle for containing the liquid smoke, soy sauce or other liquid food flavoring to prevent breakage if dropped, the plastic bottle structured to fit with the spray top and work with the pump and nozzle to produce the atomized fine mist spray of liquid food flavoring focused on at least one food item to deposit a thin layer of liquid smoke, soy sauce or other liquid food flavorings evenly distributed over an entire outer surface of the at least one food item.
 7. The device of claim 1 wherein the pump and nozzle comprise a trigger type pump with an adjustable nozzle to vary the amount of spray for the size of the surface area on the food to be sprayed.
 8. The device of claim 1 further comprising a solution of a liquid food flavoring filtered and diluted with liquid to a viscosity and liquid content to be used alternately with the pump and nozzle to produce an atomized fine mist spray of liquid food flavoring focused on at least one food item to deposit a thin layer of liquid food flavoring evenly distributed over an entire outer surface of the at least one food item, the liquid food flavoring including a liquid food flavoring taken from the list of liquid smoke, soy sauce, Worcestershire sauce, teriyaki sauce, and hot sauces.
 9. A method for spraying a thin even layer of liquid smoke, soy sauce or other liquid food flavorings onto food using a sprayer device, the method comprising: a first step of providing a quantity of liquid smoke, soy sauce or other liquid food flavoring diluted if necessary to have a viscosity and liquidity for spraying the liquid smoke, soy sauce or other liquid food flavoring and pouring the quantity into a bottle for holding such liquid smoke, soy sauce or liquid food flavoring; a second step of attaching a spray top to the bottle, the spray top having a connector attachable with a secure air-tight fit onto a top of the bottle of liquid smoke, soy sauce or other liquid food flavoring; a third step of pumping and spraying the liquid smoke, soy sauce or other liquid food flavoring using a horizontal spray nozzle secured to the connector of the spray top, a spray pump communicating with the spray nozzle, the spray pump comprising a means to activate the pump manually and an elongated conduit extending downwardly into the quantity of liquid food flavoring in the bottle of liquid smoke, soy sauce or other liquid food flavoring through which conduit the liquid food flavoring is pumped to the spray nozzle to produce an atomized fine mist spray of liquid smoke, soy sauce or other liquid food flavoring focused on at least one food item to deposit a thin layer of liquid food flavoring evenly distributed over an entire outer surface of the at least one food item, in a directed atomized mist to create a smooth thin layer of liquid food flavoring on the at least one food item to flavor the at least one food item with a desired intensity of flavor prior to cooking the at least one food item without missing portions of the at least one food item and without concentrating too much liquid food flavoring in any parts of the at least one food item.
 10. The method of claim 9 wherein the step of attaching the connector to the bottle comprises threading the connector onto the top of the bottle, the connector comprising a cap having a diameter and thread pattern configured to mate with a threaded top opening on a bottle of liquid smoke, soy sauce or other liquid food flavorings.
 11. The method of claim 9 further comprising the step of attaching the connector cap to any one of a wide variety of sizes and shapes of bottles, the connector comprising a resilient cap having a diameter and resilience to fit with a tight friction air-tight fit over a wide variety of sizes and shapes of bottles of liquid food flavorings.
 12. The method of claim 11 wherein the connector comprises a rubberized cap having a thin resilient cylindrical wall and resilient annular lips extending inwardly from a top and bottom portions of the cylindrical wall for gripping tops of liquid food flavoring bottles of a variety of sizes and shapes, and the step of attaching the connector cap to the top of the bottle comprises stretching the over the top of the bottle with a tight friction fit.
 13. The method of claim 1 further comprising the step of adding a quantity of liquid mixed with the liquid smoke, soy sauce or other liquid food flavoring to provide a quantity of liquid food flavoring of a viscosity and liquid content that produces in conjunction with the pump and nozzle a fine mist atomized spray of liquid smoke, soy sauce or other liquid food flavoring distributed evenly over an entire surface of the at least one food item.
 14. The method of claim 9 further comprising the step of providing a manufactured plastic bottle for containing the liquid smoke, soy sauce or other liquid food flavoring to prevent breakage if dropped, the plastic bottle structured to fit with the spray top and work with the pump and nozzle to produce the atomized fine mist spray of liquid food flavoring focused on at least one food item to deposit a thin layer of liquid smoke, soy sauce or other liquid food flavorings evenly distributed over an entire outer surface of the at least one food item.
 15. The method of claim 9 wherein the pump and nozzle comprise a trigger type pump with an adjustable nozzle to vary the amount of spray for the size of the surface area on the food to be sprayed, further comprising the step of adjusting the adjustable nozzle to a desired fine mist spray configuration prior to the step of spraying.
 16. The method of claim 9 further comprising the step of filtering and diluting a solution of liquid food flavoring with a liquid to a viscosity and liquid content to be used alternately with the pump and nozzle to produce an atomized fine mist spray of liquid food flavoring focused on at least one food item to deposit a thin layer of liquid food flavoring evenly distributed over an entire outer surface of the at least one food item, the liquid food flavoring including a liquid food flavoring taken from the list of liquid smoke, soy sauce, Worcestershire sauce, teriyaki sauce, and hot sauces. 